Just Add Yoghurt

You know when you start waking up in the morning and it starts to get darker and darker. Plus that after work walk you try and do everyday seems to end with only the dull glow of the moon? It's that time of year in Australia when the long warm days quickly escape us so we are trying to BBQ as much as possible before winter hits and we never see the light of day again.  While sausages, lamb chops and grilled chicken are staples on our BBQ menu, I always like to add a salad to the mix. This pumpkin and haloumi salad is the perfect side to BBQ feast.  Ingredients: 500g kent pumpkin, seeded and cut into 7mm slices 180g haloumi sliced into 5mm slices 150g lettuce 1 ½ tablespoon olive oil 1 ½ tablespoon dukkah ½ teaspoon salt 2 ½ tablespoon yoghurt 1 teaspoon lemon 1 tablespoon mint finely chopped 1 teaspoon olive oil   Method : Heat the BBQ Mix the oil, dukkah and salt Rub the oil mixture onto the pumpkin Grill pump

I love chocolate tarts - the rich, sweet and bitter flavour is what the desserts of my dreams are made of. However there are times that a typical tart is just too much. I long for something a little lighter and with just enough tang to walk away feeling satisfied but not sick.  So here is my chocolate tart hybrid - a sweet and tangy chocolate yoghurt custard tart.  Ingredients: 2 cups thickened cream 100g dark chocolate 1 teaspoon heaped of cocoa 4 egg yolks ½ cup yoghurt 1 ½ tablespoon corn flour 1 cup caster sugar 14 biscuits 175g butter Blueberries Method: Pre-heat oven to 200 degrees fan-forced Crush biscuits in a food processor until they resemble bread crumbs Mix in butter Spray a tart pan with oil and push the biscuit mixture into it to form the base Bake for 10minutes or until it starts to brown Take out and let cool Heat the cream Add the chocolate and cocoa and heat on low until melted In a separate bowl mix the yoghurt, corn flour a